Scrumptious Maple Cinnamon Muffin Recipe without Gluten, Eggs, Dairy, Soy, or Nuts


Gluten-Free, Egg-Free Cinnamon Muffins

Frugal Foodie Friday: This week I have been testing out some recipes from The Allergen-Free Baker’s Handbook, and the Gingerbread Muffins really caught my eye. The ingredients in this recipe are nice and wholesome, and I just happened to have a jar of unsweetened applesauce begging to be opened. Unfortunately, my husband doesn’t like all things ginger. So, I switched the recipe to cinnamon, and a delicious on-the-go breakfast was born.

Texture seems to be the biggest downfall of so many gluten-free baked goodies, but these muffins really hit the mark. They have a light crunch from the brown rice flour – I didn’t use Authentic Foods Superfine Brown Rice Flour, which Cybele recommends (this may produce a superior result) – and they are quite hearty like a bran muffin, but still soft and muffin-y – no doorstops here!

The original recipe calls for agave nectar, but I was craving some maple love. And indeed, these muffins have a very rich maple flavor. On that note, these muffins are quite sweet (even though I reduced the sweetener a touch), but a genuinely pleasant indulgence. See the Gluten-Free Maple Cinnamon Muffin Recipe on my personal recipe blog One Frugal Foodie.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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